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Ship it to @Shelby to take apart.

If there is no obvious thickener in the recipe I assume the simmering step is for reduction. Neither the APO nor SV are noted for reduction. If it were me I'd use a Paragon.

I know! I could scarcely believe it.

Impressively even toasting!

Here is a picture showing (I hope) the vent at the rear of the machine. I'm not sure what it's function is so if anyone has an idea, I'd love to hear it. I'm assuming it's some sort of steam vent which is why I would turn it sideways if using steam. The manual doesn't say what it is for.

I would try spraying ever so lightly with Pam or another cooking spray - you could even spray a wadded up paper towel and just run it around the pie plate; and I'm thinking if you use something (like caramel bars or few rulers taped down ) as a guide when you're rolling (you know those rings they put on the edges of rolling pins so you can roll it to an even thickness) that can help. Chilling the dough definitely helps. If you decide some day to par bake your pie, you might want to experiment with this method. When we have small pie shells to bake (they're in foil tins) we bake them upside down so they don't shrink. I put an empty pie tin in the dough lined tin and flip it over on a piece of parchment on a sheet pan. You can't really do that with a glass pie plate though. But if you ever wanted to try something different - those disposable pie tins are pretty cheap (both in terms of $ and quality)

@rotuts This picture is for you: perfectly toasted burger buns. No need to flip them or turn them around. I never thought I would see a perfectly toasted anything come out of the CSO.

Depends on distance between the counter and the cupboard. If I want to use steam, I'll turn the CSO sideways.

Sadly, no.

So still won't fit a quarter sheet pan

Seafood salad (yam po taek) with monkfish, bay scallops, and shrimp. Dressing was roasted chile paste, lime juice, fish sauce, sugar, lemongrass, sliced garlic, mint, and minced serrano chile. Served with lettuce and a good farmer's market tomato.

So it should fit underneath an upper wall cabinet with no problem, right? 🙂

Outside measurements 15.5" wide, 15.0" high, 12.3" deep. Depth encodes handles and the rear piece, (motor?) with it, it is 17" (about) deep Inner: 12" across, 12" deep, 8" high Air fryer basket inner measurement 10.75" x 10.75", usable dimensions Solid tray 11.25" x 10.5" Grill tray that fits inside solid tray is 10" x 9". My measurements may be off a quarter inch or so

How long does the recipe specify standing around and watching? Simmering but not boiling is a fine line and the exact temp will depend on the composition of the material (boiling point elevation and all that) Similar sounding recipes I’ve made have required occasional stirring and usually have an endpoint like thickening and both of those things require access so would be even more tedious if I had to open an oven over and over but best of luck!

Indeed along with the dimensions of the various pans that come with it ? and slide in and out. ?

Stopped by the Union Square Greenmarket today, and picked up a few goodies. BLT, on Balthazar whole grain bread (lightly toasted). Assorted tomatoes (Beefsteak on the sandwich) and corn from Jersey. Duke's mayo.

Curious re inside dimensions

I've posted a question on the Absurdly Stupid Questions thread about how to convert a stovetop recipe to an Anova oven (v 1) recipe where the sauce absolutely must not boil. Advice sought, please.

I'm looking to convert a stovetop medium low recipe to the Anova steam combi oven (v 1). The instructions are to stand around and watch it simmer for a while (tedious) and absolutely not allow the sauce to boil. It's a chicken/salmon recipe which uses yogurt and lemon. How do I approach this issue? Set the Anova to sous vide mode and temp to 200ºF? Put the probe into the sauce set to wail at 205ºF? P.S. I've placed this request here because this topic gets lots of traffic.

@ElsieD Wow ! its real !

It's here!

Dendê marinated prawns with burnt lime from Mezcla by Ixta Belfrage. I served the shrimp over polenta and seared some snap peas in the same pan to go alongside The flavors of the marinade (red palm oil, ghee, garlic, ginger, lime juice, chiles - I used habanero and Fresno plus chipotle flakes - onion, tomato paste and a pinch of sugar) plus the burnt lime are stellar together.

Grilled blackened salmon. Pasta salad with cuke, green onion, tomato. Dressing was store-bought Cilantro-Avocado (in refrigerated section). Was a tad cloying, so I added juice of half of a robust lime and cracked black pepper.

@Duvel. Lovely! Could you tell/show us more about the Okonomiyaki dish please. Edited to add: and the yakitori is chicken?

Okonomiyaki, edamame, pickled daikon and yakitori …